Ingredients
For Chicken Thighs
- 5 chicken thighs, skinless & boneless, dried with paper towel
- 1 teaspoon 21 Salute Seasoning (or any poultry seasoning of your choice)
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
For Creamy Sauce
- 2 tablespoons butter
- 2 tablespoons garlic, finely chopped
- 2 tablespoons flour
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup Parmesan cheese (or other hard cheese), finely grated
- Salt and pepper, to taste
- 2 teaspoons dill, finely chopped, for garnish (optional)
Instructions
- Prep Oven & Season Chicken: Preheat your oven to 375°F (190°C). While the oven heats, season both sides of the chicken thighs with poultry seasoning, salt, and pepper.
- Sear Chicken Thighs: Heat 2 tablespoons of butter in an oven-proof skillet over medium heat. Add the chicken thighs and sear for 2-3 minutes on each side, or until they develop a golden color. Transfer chicken to a plate and set aside.
- Start the Creamy Sauce: In the same skillet, melt another 2 tablespoons of butter over medium heat. Add the chopped garlic and sauté for about 1 minute, stirring occasionally until fragrant.
- Add Flour & Broth: Sprinkle flour into the skillet and stir continuously for about 1 minute to create a roux. Gradually pour in the chicken broth while whisking, and cook for another minute, stirring until the sauce thickens slightly.
- Finish Sauce: Stir in the heavy whipping cream and blend well. Add grated Parmesan cheese, then stir and taste the sauce. Adjust salt and pepper if needed.
- Bake Chicken in Sauce: Return the seared chicken thighs to the skillet, making sure they are coated with the creamy sauce. Place the skillet in the preheated oven and bake uncovered for 30-35 minutes, until the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Garnish & Serve: Remove from oven, sprinkle with fresh dill and more cheese if desired. Serve hot and enjoy!
Notes
- If you don’t have an oven-proof skillet, transfer everything to a baking dish after preparing the sauce.
- Chicken thighs cook best when not overcrowded. Use a large enough skillet so they bake evenly.
- Feel free to add more garlic or herbs (like thyme or rosemary) for extra flavor.
- Leftovers keep well in the fridge for 2-3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 583
- Sugar: 1g
- Sodium: 490mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 19g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 215mg
